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What's Cooking: May 21

Catch's Kyle Groves makes Spicy Rhubarb Ceviche. 
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Spicy Rhubarb Ceviche

Serves up to 4 as a small appetizer


1 lb. fresh rhubarb, juiced

4 limes, juiced

1 serrano pepper

8 oz. of different seafood, such as BC spot prawns, ling cod, and weathervane scallops

4 oz. fresh heart of palm, cut into thin rings

2 oz. celery, diced small

3 oz. peeled seeded cucumber, diced small

Maldon sea salt to taste

Cilantro to garnish


Mix the rhubarb juice, lime juice and serrano pepper together and taste the liquid for the desired sourness and heat.

Mix the seafood in with the juices and let it sit refrigerated for at least 10 minutes.

Reserving the liquid, arrange the seafood neatly in a serving dish with all of the vegetables mixed in, or divide among four small plates.

Pour the reserved liquid over the seafood; season with Maldon sea salt and garnish with cilantro.

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